Chocolate Nut Biscotti

Ghirardelli

2 large eggs

2 Tbsp. instant coffee

1 tsp. vanilla extract

2 cups all-purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

½ cup butter or margarine, softened

¾ cup granulated sugar

1 cup chopped nuts

1 bar (4 oz.) bittersweet baking bar

COATING:

2 bars (8 oz.) bittersweet baking bars (optional)

Preheat oven to 325F.

Lightly butter and flour a large baking sheet.

Stir in eggs, instant coffee, and vanilla in a small bowl until well blended; set aside.

Mix the flour, baking powder, and salt in a medium blow; set aside.

Beat butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.

Beat in the egg mixture.

Gradually add the flour mixture, beating well after each addition.

Stir in the nuts and chocolate.

Divide the dough into 2 equal portions.

On a lightly floured surface, shape the dough into two logs, each 14” long, 1 ½” wide, and 1” thick.

Place the logs 5” apart on the prepared baking sheet.

Bake for 25 minutes or until lightly browned.

After cooling, cut each log diagonally into ¾” thick slices.

I'm starting here with the visuals because unfortunately the raw material for these cookies looks a bit scatological.

Bake for an additional 12 minutes or until slightly dry.

Coating:

Melt chocolate according to instructions.

Wonderfully chocolatey.

Dip each of the biscotti halfway into the melted chocolate.

Place the biscotti on a wax paper-lined tray.

Refrigerate until the chocolate is firm.

You'd think this would be chocolate overkill, but nope! It's juuuuust right.

My Rating: 4/5 "These are rich, but somehow you can still find room to eat a bunch of them if you're really determined. Biscotti are always a little dry for my taste, but these are at least a little delicate and easier to eat than you might imagine. Three cheers for chocolate!"